Introduction: Thepla are soft, spiced flatbreads studded with fresh fenugreek leaves, famous across Gujarati households as ideal travel food since they keep well for days without refrigeration. Naturally free of onion and garlic, they are a Jain travel and lunchbox staple, often rolled up with a spoonful of mango pickle or a side of yogurt. […]
Introduction: Sev puri is one of Mumbai's most iconic street snacks: crisp flat puris piled with chutneys, crunchy sev and fresh toppings. The usual version includes boiled potato, but the Jain rendition swaps it for protein-rich sprouted moong beans, keeping every bit of the crunch and layered flavour without any onion, garlic or root vegetable. […]
Introduction: Dabeli is a spiced, stuffed bun snack that originated in the Kutch region of Gujarat and is usually made with a mashed potato filling. The Jain version swaps the potato for mashed raw banana, which takes on the same soft, starchy texture and readily absorbs the sweet-tangy dabeli masala, pomegranate and peanuts that define […]
Introduction: Literally translating to 'drowned men', utopenci are small smoked sausages pickled in a spiced vinegar brine with onion rings. Cultural Background: Literally translating to 'drowned men', utopenci are small smoked sausages pickled in a spiced vinegar brine with onion rings. A quintessential Czech pub snack, they're often eaten cold straight from the jar with […]
Introduction: Bhajia are crisp, spiced vegetable fritters brought by Indian settlers, now a fixture at Fijian tea time, markets and Diwali gatherings, usually made with whatever vegetables are on hand. Cultural Background: Bhajia are crisp, spiced vegetable fritters brought by Indian settlers, now a fixture at Fijian tea time, markets and Diwali gatherings, usually made […]
Introduction: A hearty, filling salad made from boiled cassava tossed in coconut cream and lime, often served alongside grilled fish or lovo feasts as a starchy counterpart to richer dishes. Cultural Background: A hearty, filling salad made from boiled cassava tossed in coconut cream and lime, often served alongside grilled fish or lovo feasts as […]
Introduction: Kokoda is Fiji’s most celebrated national dish: fresh raw fish ‘cooked’ in citrus juice, then bathed in coconut cream with vegetables. Cultural Background: Kokoda is Fiji’s most celebrated national dish: fresh raw fish ‘cooked’ in citrus juice, then bathed in coconut cream with vegetables. Traditionally served at gatherings, feasts and along the coast wherever […]
Introduction: Peanuts, grown widely across the Swazi lowveld, are roasted and pounded into thick, savoury pastes eaten before a meal or alongside grilled meat. Cultural Background: Peanuts, grown widely across the Swazi lowveld, are roasted and pounded into thick, savoury pastes eaten before a meal or alongside grilled meat. This spiced version, sharpened with fresh […]
Introduction: With peanuts among Eswatini's most important crops, groundnut soup is a natural extension of the pantry — a warming, protein-rich broth built around whatever vegetables are in season, thickened at the end with ground peanuts for body and flavour. Cultural Background: With peanuts among Eswatini's most important crops, groundnut soup is a natural extension […]
Introduction: Roasted mealies — whole corn cobs charred over open coals — are a familiar sight and smell at markets and roadside stops throughout Eswatini, sold simply, sometimes rubbed with a little salt or chilli, and eaten straight off the cob as a quick, satisfying snack between errands. Cultural Background: Roasted mealies — whole corn […]